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1/8 Cattle Shares
  • May 12, 2014
1/8 Cattle Shares

One is to grind the entire animal. This is efficient, effective and in a large part, the wave of the future. When burger meat is the goal, an entire animal is able to become one product.

Crossing Cultures
  • May 9, 2014
Crossing Cultures

Every year for the past decade the Heritage Foods USA crew takes a bunch of chefs on a tour of the slaughter facility and farms that we work with in Kansas. What is most remarkable about the experience each time is witnessing the crossing of cultures: chefs mostly from the coasts who work at some of the best restaurants in the country meet, greet and share a meal and drinks with farmers and processors from the Midwest who raise the best meats in the country on their farms.

Supporting our Youngest Farmers!
  • May 6, 2014
Supporting our Youngest Farmers!

But more young people are signing on to this line of work than in past decades because of a growing demand for better food. Perhaps no other two organizations have done more to support this important trend than 4-H Youth Development Organization and FFA (Future Farmers of America).

What Separates Heritage Chickens From the Rest of the Pack?
  • Apr 25, 2014
What Separates Heritage Chickens From the Rest of the Pack?

What really separates Heritage Breeds of chicken from the rest of the pack, and why is it so important to help preserve breed diversity? What is most remarkable about the chicken is that every one of the approximately 12 billion that populate the planet earth are all descended from the Red junglefowl (gallus gallus) of southern Asia.

The History Behind the Farm Tour!
  • Apr 18, 2014
The History Behind the Farm Tour!

This May the Heritage team will continue an almost decade long tradition of visiting its family of farms with chefs from some of the great restaurants that we sell to on a weekly basis.

Brief History of the Ham and a Recipe for Brown Sugar and Mustard Glazed Ham
  • Apr 15, 2014
Brief History of the Ham and a Recipe for Brown Sugar and Mustard Glazed Ham

The ham is everywhere — in every deli in America — but what’s its real deal? Hams weigh about 30 pounds. Every pig has two hams on him or her. For an average sized pig (about 200 lbs), the hams represent 1/3 of their overall weight. That’s a big portion, especially when you consider that the center cut pork loin only weighs about 8lbs for a total of 16lb per animal. It’s easy to understand the reasoning behind the axiom that pig profits go the way of the ham.

Heritage Chicken Taste Chart
  • Apr 8, 2014
Heritage Chicken Taste Chart

Black Minorca The Minorca is a Mediterranean breed originated in Spain. They are one of the largest of the Mediterranean breeds, and are known to be great foragers and egg layers. Because of there large size they have historically been raised for their meat.

Ben and Grace Machin of Tamarack Vermont Sheep Farm
  • Apr 8, 2014
Ben Machin & Grace Bowmer of Tamarack Vermont Sheep Farm

Ben Machin grew up in Vermont on a small organic homestead where his family grew their own food and produced apple juice, apple cider vinegar, and maple syrup for market. After some years working for the US Forest Service as a Smokejumper, Ben came back to Vermont to study and work on various natural conservation projects. Eventually he rekindled his interest in farming. The post Ben Machin & Grace Bowmer of Tamarack Vermont Sheep Farm appeared first on HERITAGE FOODS USA.